From: Patti
Sent: Thursday, January 26, 2012 12:13 AM
To: phaedrus@hungrybrowser.com
Subject: hunter style cooking
Hello Uncle Phaedrus,
I am wondering what is "hunter" style cooking? I have looked everywhere but all I get are recipes...basically chicken and most Italian...
Thanks for your help....
Patti

Hi Patti,

“Alla Cacciatore”, as in “chicken cacciatore” means “cooked the hunter's way” in Italian.
This usually means a meat such as chicken, rabbit, veal, or lamb that is first braised,
and then stewed with tomatoes, onions, mushrooms, herbs, sometimes bell pepper, and sometimes wine.

In Italy, there is a salami called “hunter’s salami”, or “salamino cacciatore”, which is said to
have been originally made with wild boar. It is cut into chunks rather than being sliced.

In French cooking, there is a “Hunter’s Sauce”, or “Sauce chasseur”, a brown sauce made with mushrooms,
shallots, white wine, and sometimes tomatoes and fines herbes. The name is derived from the French word
for “hunter”, which may refer to traditional pairings with venison, rabbit, wild fowl, and other game meats.
It may also refer to the original use of wild mushrooms in the sauce.

In all three there are links to wild game: rabbit in “alla cacciatore”, wild boar in “salamino cacciatore”,
and game meats in “sauce chasseur”, However, “alla cacciatore” or “hunter’s style”, is more of a cooking method,
and may have originally referred to the use of mushrooms in the dish. Often, while hunting, hunters would pick
wild mushrooms which would then be used in the later preparation of the game. It has come to refer to a method
of preparation involving first braising meat or chicken, then stewing it with tomatoes, onions, mushrooms, herbs, etc.

From: Bob & Joyce
Sent: Saturday, January 28, 2012 10:46 AM
To: phaedrus@hungrybrowser.com
Subject: princess slices
Do you have recipe for princess slices that we bought at the bakery of the A & P store in the 1950's, please.
Bob & Joyce

Hello Bob & Joyce,

I could not find any mention of A&P’s princess slices, and I’m not familiar with them. However there is a recipe for “princess slices”
below and another one on this site:Princess Slices

From: Linda t
Sent: Sunday, January 29, 2012 10:04 AM
To: phaedrus@hungrybrowser.com
Subject: carnation evaporated milk gingerbread
Really old recipe from an old carnation recipe book - lost it - do you know the ingredients?
Sticky gingerbread - have to leave for a day for it to be at it's best!

Hello Linda,

The only gingerbread recipe that I can find that mentions Carnation by name is the one on this site,
which says ”This recipe was found on a Tetley Tea and Carnation Evaporated Milk advert.”:Gingerbread

There is another recipe below that calls for “evaporated milk”. These are the best I can do without more clues.

Robin sent the below recipe from a 1942 Carnation Cookbook by Mary Blake. Robin's correct in calling it a strange recipe.
It's called "Irish Gingerbread", but it has no ginger. It's from a Carnation cookbook, but it has no Carnation milk.

I found a dozen or so other recipes called "Irish Gingerbread", but all of them called for some ginger.

The Carnation Company published a series of cookbooks from the 1920s through the 1950s by "Mary Blake" that were intended to
promote the use of Carnation milk. Carnation later confirmed that "Mary Blake" was a fictional character like "Betty Crocker."
Supposedly, the recipes in the cookbooks all had Carnation milk as an ingredient, but apparently this one didn't.

Dear Uncle Phaedrus,
I am writing in response to the following post on your website:
From: Linda t
Sent: Sunday, January 29, 2012 10:04 AM
To: phaedrus@hungrybrowser.com
Subject: carnation evaporated milk gingerbread
Really old recipe from an old carnation recipe book - lost it - do you know the ingredients?
Sticky gingerbread - have to leave for a day for it to be at it's best!
None of the responses mentioned a recipe that came from a Carnation cookbook.
I bought an old Carnation cookbook at the estate sale of a former teacher of mine. The cover is [a picture of] crocheted lace
with a cloth diamond on which is embroidered in red the word "Carnation" (in cursive), in blue capital letters the words "COOK BOOK",
and in white thread cursive "by Mary Blake". On the back is another diamond shaped cloth, of equal size to the front with three stemmed
carnations tied with a small red ribbon (tied into a bowtie). This lacy cover is over a solid background of a burnt sienna color.
The book is copyrighted 1942. The illustrations throughout the book are photographs and shaded pictures drawn of either blue ink or green ink.
There is a gingerbread recipe in there on page 91 called "Irish Gingerbread". Interestingly, it has neither evaporated milk nor ginger!
But here is the recipe:
Irish Gingerbread
6 cups flour
1/2 cup sugar
1/2 cup blanched almonds, chopped
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon mace
1 cup dark corn syrup
1/4 teaspoon salt
1 cup shortening
2/3 cup chopped candied fruit peel
3/4 cup raisins
3 eggs, well beaten
3 teaspoons baking soda
Combine shortening, sugar, and syrup. Heat until blended. Sift flour, measure and sift with other dry ingredients.
Add to shortening, sugar and syrup. Add eggs, raisins, nuts and peel. Mix thoroughly. Pour into well-oiled pan. Bake in slow oven (325*F.) about 1 hour.
I copied it word for word (none of the measurements were abbreviated). I hope this helps!
Robin

This request has come up several times. The last I was able to ascertain, it’s just not possible to make a hard yogurt coating at home like you find on the commercial product.
It’s like trying to make M&Ms at home. You just can’t get the right ingredients and equipment to do it.
That said, there are a couple of recipes on the Internet, if you want to try them. See:Make White Yogurt Pretzels